When Toro first opened, a purveyor brought me an Italian anchovy syrup called colatura, which is basically a fish sauce made in Italy that’s similar to Thai fish sauce. We had some squid ink pasta lying around so for staff meal we made a bastardized version of pad thai with it—using hazelnuts instead of peanuts and the colatura instead of fish sauce, plus chilies, sprouts, and onions. It was so good that we made it again the next day. This is the recipe we perfected.
Friends get together in Portland, Oregon for a cookbook potluck, sharing recipes from the Toro Bravo cookbook of Spanish inspired cuisine.
The first time I had bacon-wrapped dates was in Barcelona, where they were stuffed with cheese. At Toro, we wrap dates in bacon, iron the bacon jackets on, and serve them in a honey sauce that makes a sort of sandwich—so that you get sweetness on both sides of the bacon, along with layers of flavor: acidity from the lemon, and compelling smokiness from the pimentón.
Whether you are new to town or a long-time resident, recently published book, The Food Lover’s Guide to Portland, 2nd Edition, is your culinary navigation friend.
In this video interview with noted author Sandor Katz, he talks about his latest book, The Art of Fermentation, and his passion for ferments.
The Portland fermentation festival offers beginners the experience to taste first-hand a variety of fermented foods under one roof. This video provides a peek inside the tent.
Introducing: Food Farmer Earth, The Collective!
Interview with Lisa Weasel, author of Food Fray. Do you think that genetically engineered food can help solve issues of hunger and food security worldwide?
I’m really interested in the feelings that surround food as well. How do you feel when you sit down at the table? Do you feel connected to your food, do you feel like your eating something that makes you feel good?
Lisa Weasel explains the basic science behind genetic engineering and the growing use of marker assisted breeding in agriculture.